INGREDIENTS

INSTRUCTIONS

1.  CUT BREAD LENGTHWISE SO THAT THE BOTTOM HALF IS THICKER THAN THE TOP
HALF.
CUT LOAVES CROSSWISE INTO EQUAL PIECES TO YIELD 100 PORTIONS.
2.  PLACE THREE MEATBALLS ON BOTTOM HALF OF BREAD.
3.  POUR 1/2 CUP (4 OZ) OR 1-NO. B LADLE SAUCE OVER MEATBALLS. COVER WITH
TOP
HALF OF BREAD.
4.  SERVE HOT.
NOTE:  1.  IN STEP 1, 100 FRENCH ROLLS (4 OZ EACH) MAY BE USED FOR FRENCH
BREAD, CUT IN HALF LENGTHWISE WITH BOTTOM HALF THICKER THAN TOP.
NOTE:  2.  IN STEP 2, BREAD MAY BE HEATED FOR 10 MINUTES IN 325 F. OVEN.
Recipe Number: N02202
SERVING SIZE: 1 SANDWIC
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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